Cauliflower Pickle

Ingredients

• 2 heads of cauliflower
• 1 pound of sugar
• 2 tablespoons of ground ginger
• 2 tablespoons of English mustard seed
• 2 tablespoons of turmeric
• 1 tablespoon of white mustard seed
• 1 tablespoon of black pepper
• 1 tablespoon of cinnamon
• 1 tablespoon of allspice
• ½ gallon of vinegar

Method

1. 1

   Boil cauliflower in salt water until tender, chill, and cut into sections.

2. 2

   Cover with vinegar mixture, boil, and pour over cauliflower.

3. 3

   Let stand for a week.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 72. The excerpt below is the record exactly as published.

1 tablespoon of allspice, 1 tablespoon of cloves. Cook till thick. When nearly cold add 1 quart of whisky or brandy. Bottle and seal. BLACKBERRY WINE Bruise the berries well with the hands. To 1 gallon of fruit add ^ gallon of water, and let it stand over night. Strain and measure, and to each gallon of juice add 2 J pounds sugar. Put in cask and let ferment. Tack thin mushn over 295 THE BLUE GRASS COOK BOOK top, and when fermentation stops, pour into jugs or kegs. Wine keeps best in kegs. STRAWBERRY WINE Mrs. John W. Fox Crush the berries and add 1 quart of water to a gallon of berries and let it stand 24 hours. Strain and add 2^ pounds of white sugar to a gallon of juice. Put in a cask, with thin muslin tacked over the bunghole, and let it ferment, keeping it full from a quantity reserved for the purpose. If a small quantity is made, use jugs or bottle. When fermentation ceases, add 1 pint of good whisky to the gallon, and bottle and seal securely. Ready for use in six weeks. GRAPE WINE Crush the grapes and let them stand 1 week. Draw off the juice, strain; add 1 quart of water and 3 pounds of sugar to each gallon. Put in a barrel or cask, with a thin piece of muslin tacked over the bunghole, and let it stand till fermenta- tion stops. Put in a cask and seal securely and let it stand for six montlis. Then bottle and seal and keep in a cool place. S96 Pickles BLUE GRASS GREEN TOMATO PICKLE E. D. P. 1 2 peck of green tomatoes, dozen onions, 2 1 tablespoons of mustard, tablespoons of black pepper, lemon, 2 tablespoons of turmeric, 3^ pounds of best brown sugar, 2 ounces of white mustard seed, 2 3 3 1 1 ounces of celery seed, pods of red pepper, pints of vinegar, teaspoon of ground cloves, teaspoon of allspice. Slice tomatoes and onions and cover with salt and let stand over night. Squeeze well through a 297 THE BLUE GRASS COOK BOOK cloth; put in kettle and add ingredients, and boil till thick, stirring often to prevent sticking. Put in pint jars and seal. BOURBON PICKLE Mrs. R. J. Neely 1 gallon of cucumbers, cut up, 1 quart of vinegar, 2 ounces of turmeric, ^ pound of ground mustard, 6 teacups of white sugar, 2 scant cups of flour, ^ teaspoon of red pepper, 9. tablespoons of ground cinnamon, 1 tablespoon of mace, 2 ground nutmegs, ^ teacup of mustard seed, 2 tablespoons of celery seed, 1 quart of small onions, 1 head of cauliflower. Use white spine cucumbers, and sprinkle with salt and let them lie over night. If cucumbers are in brine, soak a day and night before using. Heat the ingredients in the 1 quart of vinegar and let the flour thicken the mixture. Add 2 298 PICKLES quarts of vinegar, previously heated, and pour over cucumbers. Seal in stone jars; ready for use. It is better to cook both onions and caulilflower a little before putting in vinegar with the spices. CABBAGE PICKLE Take enough cabbage to fill a 2-gallon jar and pour over it hot brine. Let it remain 4 days. Squeeze them out of the brine and add weak vine- gar. After 3 days take strong vinegar and add 2 ounces cinnamon, 1 ounce cloves, 2 ounces turmeric, 1 ounce white mustard seed, 1 tablespoon black pepper, 9, tablespoons sugar, 1 tablespoon ginger. Boil vinegar and spices and add cabbage, etc., and boil tender. CAULIFLOWER PICKLE Miss Elise White Take the green leaves off the cauliflower and put in strong, boiling salt water and boil till tender. Dip in cold water to chill it to the heart and cut 299 THE BLUE GRASS COOK BOOK in sections. Put in jars and cover with the follow- ing: To ^ gallon of vinegar put 1 pound of sugar, 2 tablespoons of ground ginger, 2 tablespoons of English mustard seed, 2 tablespoons of turmeric, which has been mixed with mustard till smooth — a little cold vine- gar will help it mix nicely, 1 tablespoon white mustard seed, 1 tablespoon black pepper, 1 tablespoon cinnamon, 1 tablespoon allspice. Let this come to a boil and pour over the cauli- flower, and cover tightly and let it stand for a week. Pour off the liquor, boil again, and pour over cauH- flower, and bottle for use. CHOPPED CUCUMBER PICKLE Mrs. B. F. Buckner 3 quarts of cucumbers, 1 quart of onions. Soak 2 days in brine. Put in fresh water; then drain well ; then boil in vinegar. Season with 1 quart of brown sugar, 300 PICKLES 5 cents' worth of turmeric, 5 cents' worth of white mustard, 5 cents' worth of celery seed, 1 teaspoon of black pepper. Just before taking off the fire, dissolve 3 table- spoonfuls of flour in cold vinegar and put in to thicken. CHOPPED PICKLE Miss Mary Bashford 1 gallon of chopped tomatoes, ^ gallon of chopped cabbage, 1 quart of onions, 1 ounce of turmeric, 1 tablespoon of cloves, 4 tablespoons of ginger, 2 tablespoons of salt, 2 tablespoons of celery seed, 2 pounds or more of sugar, 5 quarts of good vinegar, 2 pods of green peppers. Chop ; measure each separately ; boil 1 hour. 301 THE BLUE GRASS COOK BOOK CHOW-CHOW Mrs. Henry C. Buckner 2 heads of cauliflower

Cook this with the app: pantry check, scaling, and the assistant.